Directions

• Prepare Dressing: remove the zest from both lemons and set aside. Juice both lemons and add the lemon juice to your mason jar or other carafe. Add the honey, Dijon mustard, garlic, and 2/3 of your lemon zest to the jar and using an immersion blender, blend until smooth. (You could also use a top loading blender, I just prefer an immersion blender). Slowly drizzle in the neutral oil until emulsified, followed by the olive oil. Stir in the rosemary, remaining lemon zest, and season to taste with S&P.
• Preheat oven to 350° (F) and line a small sheet pan with parchment paper. Cook the potatoes in boiling salty water until the potatoes can be pierced easily with a paring knife or fork. While the potatoes cook, prepare the Parmesan frico. Spread the grated Parmesan into an even layer on the small sheet pan. It’s okay to see the paper through the cheese because this will give the frico a “lacy” appearance.  Place the sheet pan in oven and bake until the cheese is bubbly and starting to brown at the edges about 7-9 min. Remove from the oven, allow to cool fully, then break into 1-2 inch pieces.  When the potatoes are fully cooked, drain and add to a large bowl. Smash gently. 
• Using the same pot you used for potatoes, bring 3 qts of water and 2 tbsp salt to a boil. Prepare an ice bath by filling a large bowl halfway with ice and enough water to fill the bowl 3/4 of the way. Once the water boils, add 1/2 the broccoli and cook until bright green (this should happen in 30-40 seconds). Using a strainer, remove the broccoli and plunge immediately into the ice bath. Repeat with remaining broccoli. Drain the broccoli, then place onto a plate lined with a clean dish towel. Blot the broccoli dry gently. It doesn’t need to be bone dry but you don’t want tons of moisture clinging to it. Cut broccoli into 1/2 inch pieces and add to the bowl with the potatoes. Dress to your liking and season to taste. Garnish with the Parmesan Frico.